Sunday, September 12, 2010

Chicken Pot Pies

This is a recipe that was shared with me by a friend, Shanti. I don't remember, exactly, what the original recipe was. I just know that I changed a couple of things & our family enjoys it! This is a very kid-friendly recipe - very 'vanilla' for the little ones picky palate. When I put it on my plate I add a lot of black pepper! It would probably be good with a dash of hot sauce, too, but I'm too chicken to try it out! LOL This is a perfect busy-mom recipe because the 'from scratch' is as minimal as it can get - but it's still a home made meal you can feel great about.

Here is our line up:

Cream of chicken, cream of mushroom, cream of celery (I use the Healthy Request ones to keep the fat & sodium down), frozen peas & carrots, frozen diced hash browns, pie crust & cooked chicken (you'll want to dice it up, but use whatever chicken you want. Leftovers, a grocery store rotisserie, fresh cooked chicken - whatever).

Now, if you have the time and want to save a few bucks you could always make the pie crust from scratch (it's actually quite simple) and just peel/dice up some russet potatoes. But in the interest of this being a QUICK & EASY recipe, I go for the convenience items.

Before you get too into this, pull the pie crusts out of the fridge & let them sit on the counter for about 15 minutes before you unroll them so they don't split/crack as you handle them. Gives them a chance to become pliable.

Ready for E-A-S-Y!? Just mix everything together!

(Not entirely sure why it keeps loading this picture on its side. Sorry - I've tried several times to get it right!)

Stir, stir, stir...

Then prep the pie shells. Unroll one into the bottom of a pie tin. Press it into the bottom edges & up over the sides.

Now pour in HALF of the chicken mixture. Then top it with a second crust, seal the edges with a fork, cut some holes to vent the steam (I like to make a flower because it makes me feel extra fancy!) and then cut off the extra crust from around the edge of the pan.

Now you've got a couple of choices. You can repeat this step again if you have a lot of people eating dinner - or make them both & take one to a neighbor. The other option is to put the second half into a gallon-sized sip lock bag & pop it into the freezer. That way you have an even easier dinner ready to go for another night! Just make sure you date it because it's easy to forget when you put thing in there. I'd say you should use it within three months.

Now pop your pie(s) into a 350 oven for an hour, or until the crust is golden & delicious looking & your entire house smells amazing.

Man, I wish you could smell this!!!!! Let it sit for about 10 minutes before you cut into it. It'll let the inside set up a little so it doesn't all run out on you.

Chicken Pot Pies
makes 2 pies

2 boxes of rolled up, refrigerated pie shells (4 shells, total)
4 boneless, skinless chicken breasts
1 16-oz bag frozen peas & carrots
1/2 a small bag frozen diced hash browns
1 can cream of chicken
1 can cream of mushroom
1 can cream of celery

Set the pie shells out on the counter for about 15 minutes before making these - to take the chill off them so they don't break when you unroll them.

Boil chicken breasts in a pot of water, seasoned to taste. I use season salt, garlic powder, black pepper & dehydrated onion. They should be done in about 20-25 minutes. Once cooked, dice into bite-sized pieces.

In a large bowl, mix chicken, soups & the veggies (no need to thaw any of them).

Put half the mixture into one pie shell, top with another. Seal the edges with a fork & cut slits in the top to vent the steam. Repeat with second pie. Or, if you only want one pie now, put the other half in a gallon zip lock bag & pop it in the freezer. Then you have an even easier dinner ready to go for another night!

Bake at 350 for an hour. Let it sit for about 10 minutes before serving.

***This is very easy to cut in half so you only get one pie. The leftovers are great - but if you don't want two, just use 1 cans cream of chicken, 1/2 can cream of mushroom & 1/2 of everything else!


  1. even easier, i just use the frozen pie crusts( 2 per bag) and use one on the bottom and one for the top. however, you have to use them 100% frozen. if you let them thaw the top one is impossible to get one, but if frozen it's easy as pie :) and, if it cracks, so cooks down and you'll never know.

    we love shanti's pot pie.

  2. hash browns, interesting. i just use a can of new sliced potatoes( little square shape). so easy and they cook nice.

    we are very vanilla people, so i make mine even simpler. one can of cream of chicken soup, but we prefer our pot pie "drier" so that works perfect for us and perfect for one pot pie.